Deba knife, a Japanese knife which is specifically for filleting fish 2/2
Previously on this story.
Deba knife, a Japanese knife which is specifically for filleting fish 1/2
Why are deba knives single bladed?
Because single bladed knives are sturdier than double blade knives. Because they are used for cutting straight through fish, bones and all, in addition to filleting, these knives will see some rough use. The blades are heavy, so some people use them in a chopping manner as well.
A single bladed design is the best way to make a knife that can maintain its sharpness while still being sturdy. Double bladed knives tend to be thin in order to maintain a sharp cutting edge. In contrast, a single bladed knife can offer a similar degree of sharpness while using a much thicker blade.
Source: http://item.rakuten.co.jp/plusys7022/35385/
What kind of deba knife should I choose?
The most important thing to consider when choosing a deba knife is the material it’s made from. Opinions are often divided regarding whether steel or stainless steel is better. You may be inclined to think that stainless steel is better because it looks nicer and doesn’t rust, but we recommend steel as it’s easier to sharpen and maintain.
Deba knives come in a great variety of sizes, which are suited to cutting different sizes of fish. Yellowtail and similarly sized fish call for a 180 mm blade, while a 120 mm blade is the most appropriate for fish such as horse mackerel.
If you’re buying a knife for household use, a smaller size will be easier to use, and can be obtained at a lower price.
When you’re ready to buy a new cooking knife, please consult with us!
Previously on this story.
Deba knife, a Japanese knife which is specifically for filleting fish 1/2
